EASY ROASTED TURKEY LEGS
Never fight over the last drumstick again! Additional legs are an absolute Thanksgiving necessity, and also used in place of a whole turkey.
Provided by Chef Pisces
Categories Poultry
Time 30m
Yield 1 1, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl pour in all of the Turkey Broth/Stock (Could also be Chicken Stock) and marinate the uncooked Turkey Legs overnight, or at least 3 hours, in the refrigerator.
- After 3-8 hours in the refrigerator, take a large roasting pan with a wire rack, remove the refrigerated legs from the bowl of broth---use tongs and place directly on the roasting rack/pan. Sprinkle generous amount of salt, black pepper, and onion powder on each leg. Spread foil across the top of the roasting pan to keep the legs covered while roasting in a pre-heated 350F oven.
- Meanwhile, melt a stick of butter in a saucepan---until it's liquified.
- 8 legs usually take about 1hour and 45 minutes to fully cook. The legs need to be turned/flipped with tongs, basted (brushed with the melted butter) and then re-seasoned with just the onion powder and black pepper--- every 20 minutes during roasting.
- Turkey legs are usually done after insterting a meat thermometer that registers 175F in the thickest part of the leg, however, they do keep cooking even after they're removed from the oven.
- The cooked turkey pan juices and drippings are usually used to flavor gravy and stuffing.
ROASTED TURKEY LEGS
Make and share this Roasted Turkey Legs recipe from Food.com.
Provided by keaasen
Categories Poultry
Time 2h20m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F. rinse the turkey legs and pat dry.
- Stand the turkey legs upright (as if turkey were standing). Press a knife downward into the deep tissue, creating 2 or 3 long pockets. Press a piece of celery into each opening. Pull back the skin on the legs, rub with butter, and season lightly with salt. Lay the leges in a roasting pan.
- Roast uncovered for 1 1/2 to 2 hours, until legs are golden brown and the internal temperature is 180 degrees F when taken with a meat thermometer. Add more water if needed while roasting and baste occasionally with the juices or butter.
Nutrition Facts : Calories 1385.1, Fat 77.9, SaturatedFat 31.4, Cholesterol 640.4, Sodium 891.5, Carbohydrate 1.2, Fiber 0.6, Sugar 0.8, Protein 160
OVEN ROASTED TURKEY LEGS WRAPPED IN A COLLARD GREEN LEAF
Steps:
- Preheat the oven to 400 degrees F.
- Preheat the grill to high heat.
- In a small mixing bowl, add the minced garlic, sea salt, seasoned salt, and pepper. Mix with your hands until incorporated. Rub olive oil over each turkey leg and then rub with the garlic mixture. Put the turkey legs on the grill and cook until slightly charred, about 4 to 6 minutes on each side.
- Cut 6 medium-sized pieces of foil and lay them flat on your counter. Put a collard green leaf on each piece of foil and top each with fresh sage leaf. Put a turkey leg on each collard green leaf and wrap it up in the foil.
- Line a roasting pan with foil. Arrange the turkey legs in roasting pan and pour in 2 cups of water. Put the roasting pan in the oven and cook for 1 hour and 45 minutes. Remove the pan from the oven, discard the foil and transfer the turkey legs to a serving platter. Serve hot.
ROASTED TURKEY LEGS
This is a great way to have a small scale turkey dinner anytime of the year. Serve with rice, noodles, or dressing. This recipe can also be increased very easily.
Provided by KERYNE
Categories Meat and Poultry Recipes Turkey Legs
Time 2h15m
Yield 3
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Rinse the turkey legs and pat dry.
- Stand the turkey legs upright (as if the turkey were standing). Press a knife downward into the deep tissue, creating 2 or 3 long pockets. Press a piece of celery into each opening. Pull back the skin on the legs, rub with butter, and season with a little salt. Put the skin back into place, rub with more butter, and season lightly with salt. Lay the legs in a roasting pan.
- Roast uncovered for 1 1/2 to 2 hours, until the legs are golden brown and the internal temperature is 180 degrees F (82 degrees C) when taken with a meat thermometer. Add more water if needed while roasting, and baste occasionally with the juices or butter.
Nutrition Facts : Calories 643.1 calories, Carbohydrate 1.2 g, Cholesterol 239.4 mg, Fat 36.9 g, Fiber 0.6 g, Protein 73.1 g, SaturatedFat 18.9 g, Sodium 399.4 mg, Sugar 0.7 g
ROASTED TURKEY LEGS
Steps:
- Pat the turkey legs dry with paper towels and place them in a large roasting pan. Avoid rinsing poultry in the sink; that will just spread bacteria around your kitchen.
Nutrition Facts : Calories 328 kcal, Carbohydrate 0 g, Cholesterol 191 mg, Fiber 0 g, Protein 35 g, SaturatedFat 8 g, Sodium 631 mg, Sugar 0 g, Fat 20 g, ServingSize 4-6 drumsticks (4 to 6 servings), UnsaturatedFat 0 g
OVEN ROASTED TURKEY LEGS
Delicious turkey legs with sage, thyme and pomegranate molasses bring a hint of Thanksgiving to your dinner table.
Provided by Scott Simmons
Categories Meat and Poultry Recipes Turkey Legs
Time 4h
Yield 4
Number Of Ingredients 12
Steps:
- Place the salt and sugar into a large resealable bag. Pour in enough water to cover the turkey legs, and squeeze the bag to dissolve salt and sugar. Immerse the turkey legs in the brine, and seal the bag. Refrigerate for at least 2 hours to brine.
- In a saucepan, stir together the white wine, pomegranate molasses, brown sugar, regular molasses, vinegar, ketchup and Worcestershire sauce. Bring to a boil, and cook until reduced by half. Season with 1 tablespoon of sage and 1 tablespoon of thyme. Taste and adjust sugar, salt and pepper if desired.
- Preheat the oven to 325 degrees F (165 degrees C). Remove the turkey legs from the brine and pat dry with paper towels. Discard the brine. Heat a large oven-proof skillet over medium-high heat. Cast iron will work well. Fry the turkey, turning frequently, until browned on all sides. Place the pan with the turkey into the oven.
- Roast uncovered for 45 minutes in the preheated oven. Remove and turn legs over. Season with some of the remaining thyme and sage, and spoon some of the sauce onto the legs to coat. Return to the oven for an additional 30 minutes.
- Repeat the seasoning and baste with the sauce again, and return to the oven. Roast for 15 more minutes, then test for doneness. The internal temperature should be 180 degrees F (82 degrees C) when taken with a meat thermometer. Serve turkey with remaining sauce on the side.
Nutrition Facts : Calories 996.4 calories, Carbohydrate 125.5 g, Cholesterol 303.6 mg, Fat 13.2 g, Fiber 2.5 g, Protein 71.6 g, SaturatedFat 4.1 g, Sodium 12363.1 mg, Sugar 113.7 g
POT ROASTED TURKEY LEGS OR WINGS
Local grocers often put turkey legs/wings on special, very inexpensive, I buy lots and roast and freeze. Delicious turkey pot roasted dinner!! from The High Fiber Cookbook for diabetics, by Mabel Cavaiani, R.D.
Provided by Derf2440
Categories One Dish Meal
Time 3h10m
Yield 6 turkey legs or wings
Number Of Ingredients 8
Steps:
- Ingredient amounts are any amount you wish to use.
- This is a method more than a recipe since the amounts you use will depend upon how many you are serving and whether you want to have turkey to freeze for future casseroles/salads.
- Generally speaking, roast 6 legs/wings at a time, usually enough for supper and lots left for freezing Ask your butcher to cut the turkey legs crosswise for you, dividing each one of them into three pieces, a bony part at the bottom which is saved for broth making and two equal portions from the fleshy part of the leg.
- Place the fleshy parts of the legs in an uncovered roaster, and bake at 375 degrees for 1 hour.
- Sprinkle the legs with sage, salt and pepper, add water to roaster, cover and bake at 325 degrees for 1 hour.
- Remove the roaster from the oven, add the potatoes, onions and carrots, sprinkle them with salt and pepper, cover roaster and roast for another hour or until veggies are tender.
- (Those troublesome tendons in the turkey legs which cause so much trouble are very easy to remove after the meat is tender.) Serve the turkey and veggies, counting exchanges for the portion used.
- After the unused turkey is cool enough to handle, remove the meat from the bones and freeze in portions to use for future casseroles or salads.
- Calculate the exchanges used according the the amount used.
- Low sodium diets- omit salt.
- low cholesterol diets, may be used as is.
Nutrition Facts : Sodium 0.4
ROASTED SMOKY TURKEY LEGS
My husband and I absolutely LOVE the smoked turkey legs that are available at the nearby theme parks. This is a close, smokeless, version of those turkey legs that hold a very special place in our hearts. The passive cooking time includes the brining time.
Provided by Mercy
Categories Lunch/Snacks
Time P1DT2h30m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Mix the salt, brown sugar, liquid smoke and water together until all is dissolved and pour the briny mixture over the turkey legs.
- Store in a covered container in the refrigerator for 24-hours to 72-hours.
- Rinse the brine off the turkey, pat dry with paper towels and roast at 350°F for about 45 minutes.
- By this time, the turkey will almost be done, but the skin will still have a pale color, so I crank the oven up to 500°F and roast the legs/wings until they are a rich mahogany color, then I flip them over and roast the other side until it is also deep brown.
Nutrition Facts : Calories 1216.8, Fat 54.8, SaturatedFat 16.8, Cholesterol 579.4, Sodium 612.6, Carbohydrate 10.8, Sugar 10.7, Protein 159.5
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